Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can cook japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:

1. Make ready 1 head brocolli
2. Take 1 head cauliflower
3. Make ready 2 medium sized carrots
4. Make ready 10 small Brussels sprouts
5. Take 1 pound salmon
6. Make ready Olive oil
7. Take Salt
8. Make ready Sauce for marinating, basting and dipping
9. Make ready 2 heaping tbsp red miso paste
10. Prepare 1/2 cup mirin
11. Make ready 1/4 cup soy sauce
12. Make ready 2 tbsp smashed ginger
13. Make ready 2 tbsp smashed garlic
14. Prepare Water, to adjust taste
15. Make ready 1/4 cup brown sugar

Steps to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:

1. Pre-heat oven to 425 degrees. Cut brocolli and cauliflower into florets. Cut carrots into 2 inch long pieces. Cut Brussels sprouts into halves. Over the stove top, steam vegetables in batches to avoid overcrowding, 10 mins each. Set aside.
2. Smash a 2 inch piece of ginger and 2 large cloves of garlic in a mortar and pestle. Transfer to a mixing bowl and add the rest of the sauce ingredients. Whisk well. Strain sauce to remove solids and set aside.
3. Pat salmon dry. Score salmon with 1/4 inch deep diagonal cuts, spaced 2-3 inches apart. Marinate with 1/3 of the sauce for 15 minutes.
4. Place aluminum foil on a baking dish. Arrange marinated salmon on top of the foil. Add a drizzle of olive oil and the marinating sauce. Add 2-3 tbsp of the sauce that has been set aside. Cover salmon with foil and bake at 425 degrees for 20-30 minutes.
5. In a small pot, heat up the remainder of the sauce over medium heat until slightly boiling and the flavours of the ginger and garlic have melllowed. Add water if necessary.
6. In a wok with oil over high heat, add Brussels sprouts and 1 tbsp of the heated sauce. Stir fry for 3 minutes or until sprouts have some nice charring. Set aside, and do the same for the rest of the vegetables (all together), but add 4 tbsp of sauce this time. Plate vegetables in a large serving bowl.
7. Remove salmon from oven. Place salmon over steamed white short-grain rice. Serve vegetables and salmon with the heated sauce in a separate bowl for dipping.

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